Gluten Free Matzo

by Danielle Leavitt

Matzo, pronounced “mat-zah,” is a special type of bread made with no yeast or leavening. It is the traditional bread of the Jewish holiday Passover, which will be celebrated this year on April 22nd, lasting for 8 days. The history of matzo goes back to when a Pharaoh governed Egypt and the Jewish people living in the land were his slaves. The Pharaoh decided at one point to exile the slaves. Story goes that they left to cross the Sinai desert to the land of Canaan in such haste, that they had no time for their bread to rise, and thus matzo was born! Flour is used as a main ingredient along with water, oil, and salt. Finally, there is now a gluten free counterpart to those that have this dietary restriction!


Ingredients in gluten free matzo are tapioca starch, water, potato starch, potato flakes, palm oil, natural vinegar, honey, egg yolks, and salt. These flat bread matzos can be used to make sandwiches, a matzo egg scramble, or just eaten plain. They are great tasting and only 125 calories per piece! A gluten free Passover is now possible!



Gluten Free Peanut Butter Balls

   Picture4by Danielle Leavitt ’17

It’s that time of year again when the crisp air and clear blue skies invite you to participate in their splendor. Winter will be coming soon, and the return to fluorescent bulbs and forced heat can dampen anyone’s spirits. This is a great time of year to enjoy being outside, whether it’s to take a walk or run along the river, canoe, or even hike. Fall leaves, apple picking, and spiced cider are traditional treats that we eat this time of year. In my family, we make simple Peanut Butter Balls that are not only delicious, but very healthy and can be used as a seasonal post work out snack or used as an on-the-go snack. Each ball has 100 calories and 5 grams of protein, are gluten-free, and easy to make!


1/2 cup Natural Creamy Peanut Butter

1 scoop Vanilla Protein Powder

1 tsp Honey

1/2 cup Dark Chocolate Chips

1/2 tsp Coconut Oil

*all ingredients are Gluten free



  1. In a medium bowl, mix the peanut butter, protein powder, and honey together until it forms a dough (you may need. to add a little more protein powder if the dough is not thick enough)
  2. Cover a plate with parchment paper. Roll the dough into 1 inch balls and place onto the paper. Place the plate with the peanut butter balls into the freezer to chill. The time will vary depending on the freezer.
  3. After the balls are frozen in place the chocolate chips and coconut oil into a small bowl. Microwave for 30 seconds at a time, stirring and repeating until the chocolate is melted.
  4. Remove the peanut butter balls from the freezer and dip them halfway into the melted chocolate. Enjoy!The final product can be frozen for future outings or eaten right away. The combination of peanut butter and chocolate creates a creamy, nutty, and delectable bite. Fall treats can be easy to make, gluten free, and taste amazing!

Picture2The final product can be frozen for future outings or eaten right away. The combination of peanut butter and chocolate creates a creamy, nutty, and delectable bite. Fall treats can be easy to make, gluten free, and taste amazing!


Gluten- Free Puppy Chow

By Danielle Leavitt’ 17

This summer I welcomed a new brother into my home. Adorable, furry, curious, and smart, my new puppy won my affection instantly. Always on the go, he made me think of a quick and easy gluten-free snack that I could make at school. “Puppy Chow” is usually a staple, eaten at holiday parties and snacked on anytime and anywhere. This easy treat can be made entirely in a microwave with very simple ingredients. The ingredients can all be found at Broadway Market and at Whole Foods. Sweet, crunchy, gooey, chocolaty, and delicious, “Puppy Chow” is an easy-to-make, satisfying snack that even my new puppy would love to try.






3 tbsp. butter

10oz marshmallows

5 tbsp. Peanut Butter

Chocolate chips to taste (Enjoy Life brand are gluten, soy, and dairy free)

4 cups Chex cereal (all flavors are Gluten free, but this was made with Rice Chex, which you could totally poach from the d-hall…)

Powdered sugar (optional)






Microwave butter, marshmallows, peanut butter, and chocolate chips. Stir every 2-3 minutes. Add Chex cereal. Mix together.

Additions: you can put some powdered sugar on top, and mix thoroughly


A Dorm-Friendly Super Bowl Snack: Chex Mix Treats

by Caroline Gentile ’17

I don’t know about you, but for me, the Super Bowl is about much more than just football. If my beloved Packers had made it this year, perhaps I would care more about the football aspect, but still, commercials, puppies, and of course, food, always play a major role in my Super Bowl Sunday experience.

Perhaps one of my favorite snacks while watching the game (or, let’s be honest, the tear-jerkingly adorable Budweiser puppy commercials) is Chex Mix. Deliciously salty and crunchy, there isn’t much more that one could want out of a snack. But wait! What if Chex Mix could be sweet, too? It seems too good to be true, but such a snack exists in the form of Chex Mix treats, an improved version of the classic Rice Krispie treats!




A harmonious trilogy of flavors—sweet, salty, and crunchy—is what makes these Chex Mix treats so dangerously addicting. Seriously. I made these at home over break, and the whole pan was gone in a day. But you don’t have to have access to a real kitchen like you would at home in order to make Chex Mix treats. All you really need in terms of cooking equipment is a microwave, a large heatproof bowl, and a 9X13 inch pan.

Now, for the recipe, courtesy of the Food Network magazine.

You’ll need:

4 TB unsalted butter

1 bag (usually 10 oz) of mini marshmallows

1 15 oz. bag of Chex Mix


If you are using a stove, melt the butter and marshmallows in a small saucepan, stirring constantly. If using a microwave, melt the butter and marshmallows in a large heatproof bowl at high heat for 1 minute. Stir, then continue microwaving in 30-second increments, stirring between each increment, until everything has melted.

Once the marshmallows and butter are melted together, pour the Chex Mix into the bowl and combine, either with a wooden spoon, spatula, or even your bare (clean!) hands. Make sure that all of the Chex Mix gets coated in melted marshmallows and butter. Once combined, press the mixture into a 9X13 pan. Allow it to set for one hour at room temperature before cutting the treats into squares. Enjoy!


Golden Bars of Heaven: Pumpkin Streusel Snack Cake

by Victoria Piccione

These days, one is considered “basic” if she (or he) admits to being pumpkin-obsessed. But I would argue that there is nothing basic about pumpkin. If anything, it’s one of the season’s richest flavors. It has an earthy warmth that’s just begging to be paired with chocolate. It adds spice to one’s life and eases the cruel transition out of Daylight Savings Time. And this snack cake or, more fittingly, golden bars of heaven are certainly not basic.


Last year, I made pumpkin bread nearly every three weeks, starting in October and ending in April, not because it was finally no longer winter but because I’d run out of canned pumpkin. I consider this pumpkin bread pretty much unbeatable: it’s the perfect breakfast, perfect afternoon snack, perfect dessert, perfect bedtime treat, and perfect post-exam pity food. But as someone who regularly and genuinely laments that there are far, far more recipes that exist than I can possibly try in a lifetime, I’m always aware of the need to explore new options, and an email from one of my favorite blogs instructed me on exactly where I ought to go adventuring.

When an email titled “Pumpkin Chocolate Chip Streusel Cake” arrives in your inbox, full of mouthwatering, tantalizing photos, you don’t just let it pass. You don’t simply archive it and let it disappear into the depths of cyberspace. You struggle not to lose your head until you try your hand at creating it yourself. Or at least I do. I couldn’t wait. It had started to invade my dreams.
These bars are dense. They are rich. And they are moist. They’re perfectly studded with chocolate chips, and the spices are subtle but balanced. I had some salted caramel sauce on hand from these divine apple crumb bars, so naturally I couldn’t resist adding some to the pumpkin. And inspired by the pumpkin bread that I can never get off my mind, I threw in a handful of butterscotch chips, for they bring pumpkin to the next level, in some inexplicable way.


There’s nothing particularly fancy about the cake. It’s simple, and it’s easy to whip together. While I’d still have no shame in eating a piece for breakfast, there’s definitely something about the cake that’s distinctly more dessert-like. Pumpkin pie can be polarizing – it’s sort of a love-it-or-hate-it food – but these bars fall entirely on the love-it end of the spectrum.

Pumpkin Chocolate Chip Streusel Cake

Adapted from Two Peas and Their Pod

For the cake:

2 cups flour

2 tsp. cinnamon

½ tsp. ground nutmeg

1 tsp. baking soda

¾ tsp. salt

1 cup (2 sticks) unsalted butter, room temp.

¾ granulated sugar

¾ cup brown sugar

1 egg

1 Tbs. vanilla extract

1 cup pumpkin puree*

1 cup chocolate chips

⅓ cup butterscotch chips

For the streusel:

⅔ cup flour

½ cup brown sugar

½ tsp. cinnamon

6 Tbs. cold unsalted butter, cut into small pieces

½ cup chocolate chips

Optional: salted caramel sauce

*When I first made this recipe, I didn’t realize it called for 1 cup of pumpkin puree rather than 1 can of pumpkin puree. The bars were still delicious (though a bit wet), but could’ve used some more spice. For a more cake-y consistency, stick to the 1 cup of pumpkin puree. I think that 1 can (which is nearly 2 cups) makes for a tasty, moist bar if you just add a dash more of cinnamon and nutmeg.

1) Preheat oven to 350°F, and butter and grease a 9” x 13” cake pan.

2) In a small bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. Set aside.

3) In a large bowl, using an electric mixer, cream together the butter and sugars. Beat in the egg and vanilla until combined. Add the pumpkin puree, reduce the speed to low and gradually add the flour mixture until just combined. Fold in the chocolate chips. Evenly spread the batter in the prepared pan.

4) Pour about a half-cup of salted caramel sauce over the batter, swirling it into the batter. Smooth over with a rubber spatula.

5) For the streusel, combine the flour, brown sugar, and cinnamon in a medium bowl. Using your fingertips or a fork, add the butter, working it into the dry ingredients until the mixture is crumbly. Sprinkle the streusel over the top of the cake, then top with chocolate chips and drizzle with salted caramel sauce.

6) Bake in the preheated oven for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean – there may be some streaks of melted chocolate. Let cool completely on a wire rack. Enjoy – serving with an additional drizzle of salted caramel sauce to be extra indulgent!


Dorm-Friendly Popcorn Hacks

by Caroline Gentile ’17

Growing up, my dad was obsessed with popcorn. Every time my family got together to watch a movie, he made an obscene amount of it, but only made it plain. As a result, I love popcorn, but I always thought that plain popcorn was well, plain. Even buttered popcorn can get pretty boring, too.

On my most recent visit home, my younger sister had her friends over for a slumber party, and they all wanted popcorn. This was the perfect opportunity to test some more flavorful popcorn recipes!

The girls and I decided we wanted to do two sweet recipes and one salty. After looking at what we had in our pantry, we were inspired to make cinnamon toast crunch, nacho, and Oreo-flavored popcorn. Even though we ultimately made all of these popcorn recipes in my home kitchen, a kitchen isn’t necessary at all. As long as you have a microwave, these popcorn recipes are completely dorm-friendly!

Cinnamon Toast Crunch

1 bag of popped, plain popcorn

1/4 cup unsalted butter, melted

2 T granulated sugar

1 tsp cinnamon

Pour butter over the popped popcorn, either in a bag or a bowl. Toss.  Add sugar and cinnamon, and toss again.

Cinnamon Toast Crunch Popcorn


1 bag of plain, popped popcorn

1/4 cup unsalted butter, melted

2 cups shredded cheddar cheese

1/2 tsp chili powder

1 cup Fritos

Pour butter over popcorn, in a microwave safe bowl.  Toss.  Add chili powder and Fritos, and toss again.  Sprinkle the cheese over the popcorn.  Put bowl of cheesy popcorn back into the microwave for a minute, or until the cheese is melted to your liking.

Nacho Popcorn
Nacho Popcorn


1 bag of popped, plain popcorn

4 oz. sweetened condensed milk

14 Oreos, crushed (you can use any kind of Oreo you’d like!)

Pour sweetened condensed milk over the popcorn, either in a bag or a bowl. Toss. Sprinkle the crushed Oreos over the popcorn and toss again to make sure the popcorn is evenly coated in Oreo deliciousness.

Oreo Popcorn
Oreo Popcorn